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New England Clam Chowder

(0 Votes)
Updated July 21, 2017
New England Clam Chowder
SERVES
4
SERVING SIZE
1-3/4 cups
COOK TIME
40 Min
READY IN
40 Min

Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!

What You'll Need:
  • 1 small onion, chopped
  • 2 ounces salt pork, diced
  • 2 (6.5-ounce) cans chopped clams
  • 1 (8-ounce) bottle clam juice
  • 1 3/4 cups chicken broth
  • 1 large potato, peeled and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 2 cups (1 pint) heavy cream, divided
  • 1 tablespoon chopped fresh parsley (optional)
What To Do:
  1. In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.
     
  2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.
     
  3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.
Notes

Don’t forget to check out these other regional favorites from our All-American week!:Lane Cake, Michigan Meat Pastries, Crispy Potato Wedges with California Dip and Grande Chicken Fajitas.

Ratings & Comments

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If you don't like to use cornstarch, arrowroot could be used in it's place as well. Just make sure to make a slurry with it too, or it may leave little clumps in the broth. I like that this version uses chicken broth with the clam juice. I have tried recipes before that use just straight clam juice or a mix of seafood stock, and the seafood flavor can sometimes be a bit overpowering.

For those of us with corn allergies, how would it turn out without the corn starch?

Hi there! The corn starch is used as a thickener in this recipe. You can eliminate it entirely and the chowder will be thinner than our picture recipe or replace the cornstarch with flour. Enjoy!

This was a very good recipe. Although very thick with heavy cream, I did it a step further which made it outstanding and not so sweet from the heavy cream. I used 2 cups milk and 1 cup heavy cream. Other than that - this was an outstanding New England Clam Chowder that I would Recommend even to Gordon Ramsay and Emeril Lagasse! Fantastic!

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